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Tuwo Alabo (Nigerian Cassava Swallow)

Tuwo alabo or tuwon taiba is a Nigerian swallow made from cassava flour, locally called garin kwaki, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of lafun. It is a common dish in Northern Nigeria and is usually paired with soups such as miyan kuɓewa, or Miyan Taushe (Pumpkin Soup).

Source and licence

"Tuwo Alabo (Nigerian Cassava Swallow)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tuwo_Alabo_(Nigerian_Cassava_Swallow), revision 4518772), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tuwo_Alabo_(Nigerian_Cassava_Swallow)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518772

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by its title says: Nigerian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Sift the cassava flour to remove debris.
  2. Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture.
  3. Use the wooden spatula to mix and mash the dough until smooth and thick.
  4. Cover the pot and allow the mixture to steam on low heat for 3–5 minutes.
  5. Stir again until well-cooked and smooth.